During lockdown we were bubbled with out friend from Tennessee and she kept our spirits up with her delicious bean recipe. I have put together my own version which hope does it justice.Can be served as a side dish but we love it as a main course served in a jacket potato and some corn chips on the side. Leftovers are great reheated and served on toast for brunch.
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Ingredients
- 2 tbsp vegetable oil
- 200 g smoked bacon cut into thin strips
- 1 onion finely chopped
- 1 green pepper finely chopped
- 500 g beef mince
- 4 cloves garlic minced
- 400 g tinned chopped tomatoes
- 1 tbsp soft brown sugar
- 200 ml BBQ sauce
- 2 tbsp dijon mustard
- 1.2 kg (3 tins) pinto or kidney beans or a mix of the two drained
- 400 ml beef stock
- 4 baked potatoes (optional)
Instructions
- Heat the oil in large wide pan or stock pot. Add the bacon, onion and pepper and fry for 10 minutes until the fat is rendered out of the bacon and the bottom has plenty of bits caramelised and stuck to the bottom of the pan.
- Add the beef and fry until browned, scarping the bottom of the pan with a wooden spatula.
- Add the minced garlic and stir fry for 2 minutes.
- Add the tinned tomatoes, sugar, BBQ sauce and mustard, stir again to combine then add the drained beans, stock and season generously with salt and pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally to stop it sticking to the bottom.
- Serve on a baked potato if using with some corn chips to dip
Nutrition
Calories: 780kcalCarbohydrates: 97gProtein: 44gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 91mgSodium: 1829mgPotassium: 2358mgFiber: 18gSugar: 25gVitamin A: 358IUVitamin C: 64mgCalcium: 219mgIron: 9mg
Tried this recipe?Let us know how it was!